In a bowl, mix together the oat flour, desiccated coconut, coconut oil and agave until well combined. I find using my hands helps here. Press this into a lined dish/container and firmly pack the mixture dorwn to create a smooth base.
For the protein nougat, start by mixing together the peanut butter, agave, salt and protein powder until well combined. Add a splash of milk and continue to mix and repeat this until you're left with a thick, cookie dough like consistency.
Spread the nougart over the base and pop these into the freezer.
To make the caramel, stir the peanut butter and agave together, then pour in a little of the milk whilst mixing to create a smooth caramel. Pour this over the top of the nougat, sprinkle over the peanuts. Place these back into the freezer for 2 hours.
Melt the coconut oil and agave together, then whisk in the cacao powder until smooth and fully combined. Carefully slice the snickers into bars, then coat in the melted chocolate. Allow these to set in the freezer for 2 hours.
